Measuring Employee's Creativity: A New Theoretical Model and Empirical Study for Tourism Industry

被引:10
|
作者
Horng, Jeou-Shyan [1 ]
Tsai, Chang-Yen [2 ]
Liu, Chih-Hsing [3 ]
Chung, Dolly Yu-Chun [4 ]
机构
[1] Shih Chien Univ, Dept Restaurant & Inst Management, Taipei 10462, Taiwan
[2] MingDao Univ, Dept Hospitality Management, Pettow 52345, Changhua, Taiwan
[3] Ming Chuan Univ, Leisure & Recreat Adm Dept, Gui Shan Dist, Taoyuan County, Taiwan
[4] Tamkang Univ, Dept Management Sci, New Taipei City 25137, Taiwan
关键词
creativity; place; product; process; people; HUMAN-RESOURCE MANAGEMENT; PROACTIVE PERSONALITY; TRANSFORMATIONAL LEADERSHIP; WORK-ENVIRONMENT; SERVICE INNOVATION; MEDIATING ROLE; SATISFACTION; PERFORMANCE; TEAMS; HOSPITALITY;
D O I
10.1080/10941665.2014.977927
中图分类号
F [经济];
学科分类号
02 ;
摘要
Based on the componential theory of creativity, this research built and tested a new theoretical model that links the 4P model (people, product, place, and process) with creativity via several intervening variables. Survey data and two-step structural equation modeling were used to evaluate a sample of 338 employees surveyed from 57 tourism and hospitality organizations in Taiwan. As anticipated, we found that people (e.g. personality) positively affected place (e.g. organizational environment and participation) and creative process (e.g. data collection, idea generation, and confirmation), which in turn influenced product outputs of creativity and satisfaction.
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收藏
页码:1353 / 1373
页数:21
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